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Icc2007bookblad.Pdf Antoinette Bruno Table of Contents Letter from the Editors ........................................................7 Congress Directors/Host Chefs Master of Ceremonies Aaron Sanchez ............................11 Josh DeChellis - BarFry ................................................... 166 Keynote Speaker David Kamp ........................................12 Iacopo Falai - Falai .......................................................... 168 Paul Liebrandt - Consulting Chef ................................... 170 Presenters Ken Oringer - Clio ............................................................ 172 Seiji Yamamoto - RyuGin ...................................................15 Marcus Samuelsson - Aquavit ........................................ 174 Antoinette Bruno CEO & Editor-in-Chief David Burke - davidburke & donatella ..............................18 Patricia Yeo - Sapa .......................................................... 176 Will Blunt Managing Editor Oriol Balaguer - Oriol Balaguer.Barcelona .......................23 Heather Sperling Editorial David Bouley - Bouley ........................................................27 Host Chefs Tejal Rao Editorial Wylie Dufresne - wd~50 ....................................................30 Alex Ureña - Ureña........................................................... 178 Erin Hollingsworth Editorial Joël Robuchon - L’Atelier de Joël Robuchon ....................35 Anne Quatrano - Bacchanalia ........................................ 178 Liz Sorrentino Marketing Manager Katie Adams Marketing Associate Bruno Goussault - Cuisine Solutions ................................39 Seamus Mullen - Boqueria ............................................. 182 Richie Adomako Developer / Designer Andoni Luis Aduriz - Mugaritz ............................................40 Harrison Mosher - Alta .................................................... 182 Ricardo E Galvez Designer Will Goldfarb - Room 4 Dessert .........................................45 Geoffrey Zakarian - Country ............................................ 184 Mec Zilla Designer Jing Cao Programmer Gualtiero Marchesi - Ristorante Gualtiero Marchesi .......49 Anthony Bombaci - Nana ................................................ 185 Jim Clarke Wine & Spirits Editor Grant Achatz - Alinea .........................................................53 Pamela Adler Quickmeals Editor Dan Barber - Blue HIll ........................................................56 Wine Presenters Mackenzie Moore Culinary Ambassador Schuyler Frazier Event Manager Alex Atala - D.O.M. ..............................................................61 Scott Mayger - Telepan ................................................... 186 Joe Mikolay Office Office Manager Elena Arzak - Restaurante Arzak ......................................64 Fred Dexheimer - T. Edwards Wines .............................. 186 Moira Campbell Public Relations Shannon Bennett - Vue de monde ....................................69 Steve Olson - BAR, LLC ................................................... 186 Alex Magnan-Wheelock Executive Assistant Dani García - Calima .........................................................73 José Andrés - Café Atlantico ..............................................76 Congress Demonstration Stage Congress Book Johnny Iuzzini - Jean Georges ...........................................79 Marc Tell - The Sam Tell Companies.............................. 187 Erin Hollingsworth Editor Mec Zilla Designer Pichet Ong - P*ONG ...........................................................83 Ricardo E Galvez Cover Design Barton Seaver - Hook .........................................................86 Culinary Director Antoinette Bruno Photography Peter Pioppo Food Photography Ann Cooper - Berkeley Unified School District..................87 George Mendes - Consulting Chef ................................. 187 Gotham Imaging Color Correction Ann Bramson - Artisan .......................................................91 Art Digital Tech Printing and Production Lisa Queen - Queen Literary Agency .................................91 Index of Recipes ............................................................. 190 Alex Stupak - wd~50 ..........................................................93 Index of Presenters and Host Chefs ............................. 191 Contributors Stephan Pyles - Stephan Pyles ..........................................97 Richie Adomako, Ricardo E Galvez, Marie Pezik, Bruno Bertin - Cuisine Solutions .................................... 101 Tejal Rao, Heather Sperling Takashi Yagihashi - Noodles .......................................... 102 Congress Event Fabio Trabocchi - Fiamma .............................................. 106 Michael Cimarusti - Providence ..................................... 108 Event Production Schuyler Frazier Event Production Wizard Studios Shea Gallante - Cru ......................................................... 114 Event Manager Matthew Saravay Carmen Titita Degollado - El Bajio ................................. 119 Production Manager Tina DiMeglio Culinary Director George Mendes Graham Elliot Bowles - Avenues .................................... 121 Audio Visual Director David Katzive Jordan Kahn - Consulting Chef ....................................... 125 Public Relations Susan Magrino Agency Translation José Andrés, Iacopo Falai, Donald Link - Herbsaint .................................................. 128 Akiko Katayama, Elizabeth Falkner - Citizen Cake ..................................... 132 Tona Palimino, John Scharffenberger - Scharffen Berger ...................... 133 George Mendes Katsuya Fukushima - Café Atlantico .............................. 137 Congress Advisory Board Ruben García - Café Atlantico ........................................ 140 Daniel Boulud Anthony Bourdain Zak Pelaccio - Fatty Crab ................................................ 145 Josh DeChellis Wylie Dufresne Albert Trummer - Fraiche ................................................ 147 Iacopo Falai Todd Gray Paul Liebrandt Sam Mason Adam Seger - Nacional 27 .............................................. 148 Ken Oringer Lex Poulos Todd Thrasher - The PX ................................................... 151 Marcus Samuelsson Norman Van Aken Dave Wondrich - Spirits Writer for Esquire .................... 154 Junior Merino - The Liquid Chef, Inc .............................. 156 Máximo Tejada - Rayuela ............................................... 158 Jason Kosmas - Employees Only ................................... 161 Adam Block - Block & Associates, LLC .......................... 164 Linda Pelaccio - Media Coach ........................................ 165 Published by StarChefs.com, Inc. Copyright © 2007 All rights reserved, including the right to reproduce the book or portions thereof in any form whatsoever. For information: StarChefs.com, 9 East 19th Street, 9th Floor, New York, NY 10003, 212.966.7575 ISBN: 978-1-60461-282-0 | 5 | American Ingredients, Japanese Technique David Bouley shares his latest inspiration: Japanese technique. After setting up his test kitchen in New York, Bouley worked closely with Yoshiki Tsuji, of the Japanese culinary school, where he investigated new methods and ingredients that would inform his established style of cooking. While their goal was to apply authentic Japanese techniques to Bouley’s existing cooking methods and then create a new menu for his upcoming restaurants, it evolved into a collaboration between friends and colleagues. Tsuji and his team came from Japan to work with him in his test kitchen where Bouley uses American ingredients to create an authentically Japanese menu. The two met almost two decades ago when Tsuji worked in New York, and kept in touch. When Tsuji’s father passed away and he took over running the culinary school, he began to invite Bouley to Japan to perform demonstrations in front of his classes. In his workshop, Bouley demonstrates the classic Japanese technique for making fresh, homemade tofu and garnishing it simply with dashi broth and mushrooms. Fast Facts Chef Most Admired: Roger Vergé because he has always been so generous with his knowledge and has done a lot to help other chefs in the industry – I hope that one day people will say the same about me. Favorite, Most Underappreciated Ingredient: Kinome because of the unlimited ways I can use it in my cooking: bread, dessert, chocolate, and more. Indispensable Kitchen Tool: Rationale Oven. Favorite Interview Question: I ask them to explain where are they with their cooking skills, what they think is their strongest technique, and what they feel they have truly mastered in the kitchen. | 28 | Homemade Tofu with Black Truffle Dashi Chef David Bouley of Bouley – New York, NY Adapted by StarChefs.com Yield: 4 Servings Ingredients: TOFU: 100 milliliters soy milk 1 egg white 2 drops white soy sauce Truffle DASHI: 7 parts katsuo and konbu dashi 1 part light-colored soy sauce 1 part mirin Kuzu starch, as needed Truffle paste, to taste Method: FOR THE TOFU: Thoroughly mix the soy milk and egg white then strain through a chinois into a small cup. Add the soy sauce, mix well, and steam at 90°C for 14 minutes. FOR THE Truffle DASHI: Mix the dashi, soy sauce, and mirin and bring to a boil. Add the kuzu starch and stir slowly until the mixture begins to thicken, then incorporate the truffle paste, to taste. Pour on top of the warm Tofu and serve. | 29 | Steamed Sea Urchin with Lobster Custard and
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